Valencian style paella

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Defrost seafood in a sieve. Carve tomato crosswise, blanch with boiling water, let stand briefly. Quench tomato, peel skin. Cut tomato into slices and remove seeds.

2. 2

   Chop the flesh. Peel onion and garlic and chop finely. Clean and wash the bell peppers and cut them into finger-thick strips. Wash and dry all the flesh. Cut pork fillet into cubes.

3. 3

   Season chicken legs with salt and pepper. Heat 3 tablespoons of oil in a frying pan. Fry the chicken legs for 4-5 minutes, turning them until brown, then remove them. Add pork to the hot frying fat and fry for 3-4 minutes all around,

4. 4

   Add seafood to the hot frying fat and sauté over medium heat for 2-3 minutes, remove. Add tomatoes, beans, peppers, onion and garlic to the hot pan. Fry for 3-4 minutes while stirring occasionally.

5. 5

   In a paella pan (approx. 30 cm bottom/ 35 cm Ø top, approx. 5 cm high) or in the fat pan of the oven, mix rice, 1 teaspoon salt, saffron, tomato vegetables and peas. Pour over approx. 1 1/4 litre of boiling water and bring to the boil.

6. 6

   Season with salt again if necessary. Spread the whole meat and seafood on the rice. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for 25-30 minutes (do not stir) until the rice is cooked and the liquid is absorbed.

7. 7

   Remove the paella from the oven, cover with a tea towel and leave to rest for 7-8 minutes, garnish with parsley if necessary and serve.

Nutrition Facts

KCAL
530 kcal

CARBS
71 g

FATS
11 g

PROTEINS
36 g